Ricotta-Stuffed Shells
This is very easy baked pasta dish that I have adapted from the back of a Barilla box. It makes a very hearty first course or can be the main dish for a vegetarian meal.
Ingredients
- 12 oz jumbo shells
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups mozzarella cheese shredded
- ¾ cup Parmigiano cheese grated
- ½ tsp nutmeg grated
- fresh basil sliced
Instructions
- Cook shells according to package directions.
- Drain and rinse with cool water to prevent sticking.
- Spread 1 cup marinara sauce in 13" x 17" glass baking dish.
- In large bowl, combine ricotta, 1 1/2 cups mozzarella, and 1/2 cup of parmesan. Add nutmeg, season with salt and pepper. Fill each cooked shell with equal ricotta mixture.
- Arrange filled shells open side up in baking dish, top with remaining marinara sauce, then sprinkle remaining mozzarella and parmesan cheeses.
- Bake covered with foil until bubbly about 30 min. Uncover and cook until cheese is melted, about 5 min.
- Remove shells from oven, top with fresh basil, cool 5 minutes before serving.